Onion
Chicken, deboned and diced
1 c. chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel diced tomatoes with chilies
1 can chicken broth
1 pkg. of 12 corn tortillas
2 c. cheddar or colby cheese, grated

Saute onion in butter until soft. Heat in saucepan - onion, chicken, and 1 cup of broth. Add chicken soup, mushroom soup, diced tomatoes, and can of chicken broth. Mix well until smooth, and heat until hot. Cut tortillas into fourths. Layer in 13 x 9 inch pan - tortillas, then pour about half of mixture, then top with cheese. Repeat layers of tortillas - mixture, then top with cheese. Heat at 350 degrees until bubbly hot, approximately 20-25 minutes.